Apple Butter

I make this apple butter at least 3 times every fall/winter. I love it because it cooks in a crockpot, so I can throw it all in and just let it be! If you make this right before you go to bed, then you will wake up with your house smelling like pure FALL. It is the best.

Ingredients:

• 6 lb. of apples; I always use a mixture of Golden Delicious, Gala, and Granny Smith

• 3/4 cup sugar

• 3/4 cup light brown sugar

• 1/2 tsp. salt

• 1 1/2 Tbsp. pumpkin pie spice

• 2 tsp. vanilla extract

1. Peel and chop your apples into large chunks.

2. Dump your apples into your crock pot. Mix the sugars, salt, pumpkin pie spice, and vanilla all together with the apples.

3. Cover and cook on low for 8-10 hours.

4. After 8-10 hours, use an immersion blender to blend the apples together until smooth. You can leave it a little chunky if you want!

5. At this point, turn your crock pot to high. Partially cover the crock pot with the lid. Let it bubble away on high for about an hour. This will thicken the apple butter. Stir occasionally.

6. Let it cool before storing in the fridge.

Pie Crust

We all know that it's easy to use a good ole store bought pie crust. Having 2 toddlers, that is what I usually do because it's fast and easy! However, if you have the time to make your own, it really is worth it! Here is my no fail pie crust recipe. If you follow these exact ingredients, it will make one sheet of crust. If you need a top and a bottom crust (like for an apple pie), then you need to double the amount of ingredients.

Ingredients:

• 1 1/2 cups of all purpose flour

• 5 Tbsp. of very cold butter, cubed

• 4 Tbsp. of very cold vegetable shortening, cubed

• 1/2 tsp. salt

• 1 Tbsp. sugar

• 3 to 5 Tbsp. very cold water

1. In a food processor or standing mixer, quickly mix together the flour, salt, and sugar.

2. Add the cold butter and shortening. If using a food process, pulse about 10 times, or until the butter and shortening are the size of peas. If you are using a stand mixer, just mix for about 30 seconds to a minute.

3. While pulsing (or mixing), add the cold water 1 Tbsp. at a time. You may not need all 5 Tbsp. of water. Just add enough until the mixture comes together when you pinch it with your fingers.

4. Put your dough on a lightly floured surface. Form the dough into a disk and wrap in some plastic wrap.

5. This needs to chill in the fridge for 30-45 minutes before rolling it out.

Chicken Spaghetti

This is another family recipe that we've loved for years. Serve with a veggie and you're in business!

SERVES 8-10

Ingredients:

• 1 lb. angel hair pasta, cooked and drained

• 1 rotisserie chicken, picked apart

• 2 cans of cream of chicken soup (you can also use cream of mushroom)

• 2 cups of chicken stock: side note- If you have time: To make the BEST stock, put the bones and skin of your rotisserie chicken in a large pot and cover with water. Boil for several hours and strain the stock. THIS IS SO GOOD!

• 1 1/2 cans of whole milk (use the empty cream of chicken soup cans to measure)

• 2 cups shredded cheddar cheese, plus more for the top!

1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch casserole dish with nonstick cooking spray.

2. In a large bowl, mix together EVERYTHING. Pour into your casserole dish.

3. Top with more cheese and bake for about 30 minutes!

***This will FILL your casserole dish to the BRIM. It feeds a LOT of people. You can always plan to split this whole batch into 2 casserole dishes and freeze one or give one away.***